Snow Garden Cake
(From Shannon Szymkowiak, Whole Foods Co-op)
People’s choice, “best kale dessert,” 2011 Duluth Community Garden Program, “One vegetable One community.”
8 ounces unsweetened chocolate
¾ cup butter
1 3/4 cup brewed coffee
1 bunch kale, cleaned and stems removed
1 – 2 cups water
1 teaspoon vanilla
2 large eggs
2 cups cake flour
1 ¾ cups evaporated cane juice
1 teaspoon baking soda
1, 10 ounce jar of blueberry or mixed berry jam
2 teaspoons maple syrup
“Snow” aka frosting:
2 cups powdered sugar, sifted to remove any lumps
¼ cup butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
Preheat oven to 275 degrees F. Grease and flour two 8-1/2 inch x 4-1/2 inch loaf pans and set aside. Over low heat, combine chocolate, butter, and coffee. Stir continually until chocolate has melted and everything is smoothly incorporated. Set aside to cool.
Meanwhile, steam kale until tender. Puree in a food processor or blender until smooth using the water to get the right consistency. You may not use all of the water depending on your kale variety. The consistency of the puree should be wet and smooth but not runny. Cool for 15 minutes.
Combine ¼ cup kale puree to the jam and maple syrup. Set aside for later. Add ½ cup kale puree, vanilla and eggs to chocolate mixture and beat until well incorporated.
Sift together dry ingredients and stir into chocolate mixture until batter is smooth. Divide batter between loaf pans. Bake for 45 minutes – 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pans for 15 minutes, remove, and cool on racks until cakes are at room temperature.
While cake is cooling, beat together frosting ingredients until smooth and spreadable.
Once cooled, cut each cake in half. Divide the jam mixture evenly between the two cakes, spreading on center layers. Replace the tops. Spread a thick layer of frosting on the tops of the cakes. If you have extra frosting left over, it freezes well for a future quick dessert!